Method for increasing the accessibility of higher molecular weight beta-glucans

Abstract

A method of increasing the accessibility of higher molecular weight beta-glucan in beta-glucan-containing products includes microwave treating kilned groats at a power and for a period of time to increase the volume of the groats from about 5% to about 80% with a resulting viscosity of the oat beta-glucan is greater than about 500 cP as measured by Rapid Visco Analyzer. The method can further include tempering the kilned groats prior to microwave treating to increase the moisture content of the groats to a range from about 15% to about 25%.

1 . A method for increasing the accessibility of higher molecular weight beta-glucan comprising:
 providing groats;   kilning the groats;   subsequently, microwaving the kilned groats at a power and for a period of time to increase the volume of the kilned groats by an amount from about 5% to about 50% and to provide a weight average molecular weight of the beta-glucan of at least 600 kDa.   
     
     
         2 . The method of  claim 1  wherein the viscosity of the beta-glucan after microwaving is greater than about 500 cP as measured by Rapid Visco Analyzer. 
     
     
         3 . The method of  claim 1  wherein the kilning is conducted at a temperature and for a time sufficient to achieve a moisture content in the oat groats of about 8 wt. % to about 12 wt. %. 
     
     
         4 . The method of  claim 1  wherein the microwaving comprises subjecting the kilned groats to microwave power in the range of about 1 kilowatts (kW) to about 1000 kW for a period of time ranging from about 5 seconds to about 300 seconds. 
     
     
         5 . The method of  claim 1  further comprising tempering the kilned oat groats before microwaving. 
     
     
         6 . The method of  claim 5  wherein the tempering is conducted for a period of time to achieve a moisture content in the tempered oat groats within a range of about 15 wt. % to about 25 wt. %.